SPLEEN is the personal blog of Stephen Judd

Things I do for SCIENCE

On the left, half an onion. It is there for scale. On the right, pure lamb tallow.

When you slow-roast 1250g of lamb for four hours, this is how much fat renders out, at minumum.

I have a fat separating jug, so I poured off some jus or gravy or what have you. The rest of the liquid I poured into cold water and moulded into a ball, so that you could see it here. It weighs about 120g, and it's obviously not ALL the fat that comes out, just what I could recover easily.

It is good that Kathy is on the phone to her mother, because if she had asked "what are you doing?", I would have had to answer "moulding lamb tallow into a ball so I can weigh it and take a photo." I'm not sure whether this is a normal thing to be doing.